Vegan Breakfast Burritos with Chickpea Eggs

Breakfast

Prep Time: 1 hour Cook Time: 15 min Servings: Yield: 2–3 servings Source:

Ingredients

Burritos

flour tortillas or pita pockets (optional)

shredded potatoes or hash browns

meat sub of your choice

salsa or chile sauce of your choice

Vegan Eggs

1 cup hot water

1/2 cup chickpea flour

2 Tbs nutritional yeast

1/2 tsp onion powder

1/2 tsp garlic powder

1/4 tsp smoked paprika

1/4 tsp black pepper

1/4 tsp turmeric

1/2 cup water

1/4 cup onion

1/4 cup bell pepper

1–2 cloves minced garlic

1 can chopped green chile (4 oz)

1/4 cup veg broth

1/2 tsp black salt (kala namak)

Directions

Prepare red chile sauce if using along with potatoes and meat substitute, set aside.

In a small saucepan, heat 1 cup of water until just simmering

In small bowl, whisk the chickpea flour, nutritional yeast, and all the spices EXCEPT the black salt until mixed thoroughly.

Add 1/2 cup water to flour mixture and whisk until smooth

Pour this into the pan of hot water on the stove and stir frequently for 5 minutes over med-low heat

Pour into 8″ x 8″ shallow baking dish and refrigerate 1 hour

After the eggs have set for 1 hour in the fridge, saute the onion, pepper, garlic. and chiles in the veg broth until softened.

Fold in the egg mixture and break apart with a fork, spatula, or potato masher

Add the black salt last and stir until mixed thoroughly

Assemble burritos by adding eggs, meat-sub, potatoes, and salsa to a tortilla and roll.